1. Example for Newtonian fluid is
a)
milk
b)
suspensions
c) pastes
d) emulsion
2. The vitamin which is deficient in milk is
a) D
b) A
c) B
d) C
3.The first milk produces by cow after calving is
called
a)
Colostrum
b)
Carotene
c) Metalene
d) Oestrum
4. Specific gravity of milk can be determined by
using
a)
Manometer
b)
Hygrometer
c) Lactometer
d) Barometer
5. Which of the following cow breed gives maximum yield
of milk?
a)
Zebu
b)
Jersy
c) Brown Swiss
d) Holstein-Friesian
6. Volhard’s method is used for detecting _________
content in butter.
a)
sugar
b)
salt
c) water
d) acid
7. Milk is a rich source of energy, the fat content
in cow milk is _______ cal/g.
a) 2.6
b) 6.5
c) 4.2
d) 9.3
8. Which among the following is the range of the
melting point of milk fat?
a)
18 – 20°C
b)
22 – 24°C
c)
28 – 30°C
d)
32 – 36°C
9. Identify the constituents in the milk protein.
a)
Whey proteins
b)
Casein
c)
Ferritin
d)
Both A) and B)
10. The enzyme
used for the production of 'cheese' is
a) Rennet
b) Lipase
c) Chymosin
d) Lactase
11. The
calibration temperature of Quevenne's lactometer is
a) 29°C
b) 60°C
c) 15.5°C
d) 20.5°C
12. The time and
temperature combination for 'Ultra high temperature' method of sterilization in
milk is
a) 108 - 111°C for 25-30 minutes
b) 63-80°C for 30 minutes
c) 72°C for 15 seconds
d) 135-150°C for few seconds
13. The addition
of vitamins and minerals to the milk is known as
a) Standardisation
b) Fortification
c) Condensation
d) Homogenisation
14. Khoa' is a
milk product which comes under
a) Fermented milk product
b) Coagulated milk product
c) Frozen milk product
d) Heat desiccated milk product
15. What is the
pH of milk?
a) 7.4
b) 6.5 to 6.7
c) 6.5 to 7.5
d) 8.2
16. Pasteurization is the process of heating milk:
a) above boiling point
b) below boiling point
c) above 500 degree Celsius
d) below 500 degree Celsius
1. a) milk
2. d) C
3. a) Colostrum
4. c) Lactometer
5. Holstein-Friesian
6. b) salt
7. d) 9.3
8. d) 32 – 36°C
9. d) Both A) and B)
10. a) Rennet
11. c) 15.5°C
12. d) 135-150°C for few seconds
13. b) Fortification
14. d) Heat desiccated milk product
15. b) 6.5 to 6.7
16. b) below boiling point
